Recipe by: Carolin
1 1/2 cups onions, chopped
1 1/2 t cumin seeds
4 cloves garlic, pressed
1 T ginger root, grated (or 1t dry powder)
1 t coriander (powder)
2 t turmeric
1/2 t paprika
2 cups tomato, chopped (fresh or canned)
1 t salt (optional)
1 t cayenne pepper (or less)
1/2 t lemon juice
2 cups chickpeas (garbanzo beans), cooked or canned
In medium skillet over medium heat, sauté onions in a small amount of water until transparent, stirring frequently. Let water evaporate until pan is fairly dry, then stir in cumin seeds and cook until they are lightly toasted. Stir in pressed garlic and cook, stirring, until fragrant, approx. 2-3 minutes. Add ginger, coriander, turmeric and paprika. Cook, stirring until toasted.
Stir in tomatoes, salt and cayenne pepper and cook 2 to 3 minutes more. Stir in lemon juice, cook a few seconds, then add chickpeas. Stir well, adding water as needed to thin a bit. Final consistency should be thicker than a soup, more like a thick stew.
Cover and cook 5 to 10 minutes on low heat. Serve with rice or Indian breads. Makes 2 – 4 main-dish servings.
Try it with this Pita Bread.